San Expedito day fried doughnuts (Huesillos de San Expedito)

Huesillos, or little bones, take their name from the finger-sized, bone-like shape of the fried dough. This Spanish festive sweet is linked to the feast of Saint Expeditus and is made in large batches, as the dough will feed a whole family. Olive oil and brandy make the dough short and fragrant, and the finished pieces are crisp.

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Method

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1. In a large bowl, beat the eggs until frothy, adding the sugar gradually.
2. In a glass, mix the olive oil, brandy, yeast and a little flour. The flour helps the mixture not to clump.
3. Pour the contents of the glass into the egg mixture, then add the remaining flour until you have a uniform dough.
4. With floured hands, shape the dough into finger-thick sticks 6-8 cm long and fry them in hot sunflower oil until golden brown.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Huesillos de San Expedito (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• The oil should be at 170 °C: any cooler and the dough soaks it up, any hotter and it burns outside while staying raw inside.
• Fry just a few pieces at a time, because too much dough cools the oil. Lift the finished pieces onto kitchen paper.
• The amount of flour depends on the size of the eggs, so add the last 100 g only as needed. The dough should be stiff but still mouldable.

Frequently asked questions

How long do they keep?

They are best fresh, but in a metal tin they stay crisp for 2-3 days if they have cooled completely before you put them away.

Can I bake them in the oven?

We don't recommend it, because they turn out harder and drier. If you do want to, bake them at 180 °C on baking paper until golden.

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• Arroz con leche (Spanish rice pudding)
• Sangria (classic red wine)

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